Cottage Cheese Zucchini Pancakes

1 Add all ingredients to a blender and blend until smooth. The batter should be thick but pourable. If the batter feels too thin from the moisture in the zucchini, add a little more flour until the consistency looks right.
2 Allow the batter to sit for 5 minutes before cooking. This helps it thicken and gives fluffier pancakes.
3 Heat a nonstick pan over medium-low heat and lightly grease with butter or coconut oil.
4 Pour small pancake rounds onto the pan. Cook for 2 to 3 minutes until bubbles form and the edges begin to set. Flip and cook for another 1 to 2 minutes until golden and cooked through.
5 Let them cool slightly before serving. Serve as-is or with yogurt, nut butter, or fruit on the side for a balanced meal.